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Cabbage Mutton Roll

Keema cooked and stuffed in Cabbage rolls

Recipe by christy gerald of Dubai, AE

Ingredients non vegetarian 4 servings


    • 1 cup Maida
    • 8 no cabbage leaves
    • 1/2 cup minced meat
    • 1 tbsp chopped onions
    • 3 garlic cloves
    • 2 tsp chilli powder
    • 1 tsp fennel seeds
    • 1 tsp cumin powder
    • 1 tsp poppy seeds
    • 10 cashews
    • 2 tsp gram dhal(or pori kadalai)
    • 1 cardamom
    • 1 cinnamon stick
    • 1 clove
    • 1 tbsp corn flour
    • 1 1/2 tsp salt - to taste

    Directions

    1. Take a bowl and put maida flour -150 gm ,salt and knead it a dough. keep it aside.
    2. Roast these spices and powder them together.fennel seeds - 1 tsp,cumin powder - 1 tsp,poppyseeds,cashews -10 nos,gram dhal(pori kadalai)-2 tsp,cardamom- 1 no,cinnamon stick - 1,clove - 1 no.
    3. Heat oil in a kadai, put minced mutton,chopped onion,garlic cloves , chilli powder, ground spices, salt and saute well for 7 mins.
    4. Then add 1 tbsp corn flour paste and turn off the flame.
    5. Clean the cauliflower leaves in hot(warm) water.
    6. Then put the leaves in boiled water with salt  for 30 secs. and take that out.
    7. Spread the maida dough as a thin layer put a cabbage leaf inside and fill its inside with minced mutton filling and wrap both the cabbage leaf and maida spread,then shallow fry them.
    8. Serve it hot with Tomato ketch up. 

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